Kotoński B, Sobiech K A
Pol Arch Weter. 1984;24(1):79-87.
The enzymatic, nonphosphorylative reaction of transglycosylation in extracts from white and red muscles of the carp was studied. Amylomaltase (EC 2.4.1.25) activity was assayed using p-nitrophenyl-N-maltoside as substrate and the amount of p-nitrophenyl-N-maltotrioside was assumed as a measure of the enzyme activity. The pH and temperature optimum of the reaction was examined. In both types of muscles significant differences in transglycosylative activity and its decrease immediately after prolonged transport of carps were found.
研究了鲤鱼白肌和红肌提取物中酶促非磷酸化转糖基化反应。以对硝基苯基 - N - 麦芽糖苷为底物测定淀粉麦芽糖酶（EC 2.4.1.25）活性，并将对硝基苯基 - N - 麦芽三糖苷的量作为酶活性的度量。检测了反应的最适pH和温度。在两种类型的肌肉中，均发现转糖基化活性存在显著差异，且鲤鱼长时间运输后其活性立即下降。
